Wild Arugula with Summer Squash, Asparagus, and a Fried Egg

This vibrant mix of vegetables — topped with hot pickled peppers and a hearty egg — proves a well-rounded option for brunch or dinner. As an extra treat, drizzle a bit of liquid from the peppers into the simple oil-and-vinegar dressing. For a meatier texture and livelier taste, opt for salted capers over vinegar-packed ones.

Total Time: 0:35

Prep: 0:20

Level:
Moderate

Serves:
4

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Ingredients

7 tbsp. extra-virgin olive oil

1 lb. asparagus

fine sea salt

freshly ground pepper

1 summer squash

2 clove garlic

4 large eggs

½ lb. wild or baby arugula

1 tbsp. balsamic vinegar

1 tbsp. chopped hot pickled peppers in oil

Directions

In a large nonstick skillet over medium-high heat, heat 2 tablespoons oil. Add asparagus and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until tender, about 8 minutes. Using tongs, transfer to a platter.

Add squash to skillet and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Using a slotted spoon, transfer to platter with asparagus.